Fluffy Yogurt Cloud Cake

The first time I made this yogurt cloud cake, I was skeptical that something so simple could taste so ethereal. My kitchen filled with this incredible warm vanilla scent that had my roommate wandering in from her room, asking what bakery Id secretly started operating in our apartment. When it came out of the oven, jiggling slightly like a proper sponge should, I knew I had stumbled onto something special.

I made this cake last spring for my mothers birthday, and she kept pausing between bites to ask what the secret ingredient was. The way the tart yogurt balances with the sugar creates this sophisticated flavor profile that nobody can quite place but everyone loves. My aunt called me two days later demanding the recipe, which is basically the highest compliment she knows how to give.

Ingredients

• All-purpose flour: The foundation that gives structure to all those air bubbles youre about to create, so dont be tempted to swap it for anything else
• Granulated sugar: Sweetens and helps the egg whites stabilize, creating that cloud like texture
• Baking powder: Gives an extra lift to ensure the cake rises properly
• Salt: A pinch balances sweetness and enhances all the other flavors
• Eggs, separated: The yolks add richness while the whipped whites create the signature airy texture
• Greek yogurt: The star ingredient that adds tang and moisture, full fat version really makes a difference here
• Vegetable oil: Keeps the cake tender and ensures it stays soft even after refrigeration
• Vanilla extract: Pure extract adds that comforting aromatic warmth
• Lemon zest: Brightens everything and complements the yogurts natural tang

Instructions

Prepare your pan:

Preheat that oven to 325°F and line just the bottom of an 8-inch round pan with parchment, leaving the sides completely ungreased

Mix the dry ingredients:

Whisk together your flour, sugar, baking powder, and salt in a medium bowl until well combined

Make the wet mixture:

In a large bowl, whisk together egg yolks, Greek yogurt, vegetable oil, vanilla, and lemon zest until everything is silky smooth

Combine them:

Add the dry ingredients to your wet mixture and stir gently just until no flour streaks remain

Whip the egg whites:

Beat those egg whites in a completely clean bowl until they form stiff peaks that dont move when you tip the bowl

Fold them in:

Gently fold one third of the whites into the batter to lighten it, then carefully fold in the rest, treating it like something fragile

Bake it:

Pour batter into your prepared pan, smooth the top, and bake for 35 to 40 minutes until golden and a toothpick comes out clean

Cool completely:

Let it rest in the pan for 10 minutes, run a knife around the edges, then invert onto a wire rack until fully cool before dusting with powdered sugar

Save

This cake has become my go to for impromptu dinner parties because it looks stunning but takes so little active effort. Last month, I served it with fresh strawberries and a friend who claims to not like dessert went back for seconds. Theres something about its delicate sweetness that makes people feel like theyre being treated to something truly special.

Making It Your Own

The beauty of this recipe is how easily it adapts to whatever citrus you have on hand. Orange zest creates this cozy, comforting version that feels like autumn, while lime gives it a bright, summery twist. Once I added grapefruit zest on a whim and ended up with this sophisticated, almost restaurant quality dessert.

Getting The Perfect Rise

Room temperature egg whites whip up significantly faster and hold more air than cold ones, so take them out of the fridge about 30 minutes before you start baking. And make absolutely sure your mixing bowl and beaters are completely clean, any trace of fat will prevent those whites from reaching their full fluffy potential.

Serving Suggestions

A light dusting of powdered sugar makes it look stunning, but this cake truly shines when paired with something fresh and tart. I love serving it with macerated berries that have sat in a little sugar for an hour.

• Fresh raspberries or strawberries create this perfect sweet tart contrast
• A dollop of lightly sweetened whipped cream makes it feel extra indulgent
• Try it with a cup of earl grey tea for the most sophisticated afternoon break

Save

There is something so satisfying about slicing into a cake that looks impressive but came together with such simple ingredients and techniques.

Recipe FAQs

→ Can I use regular yogurt instead of Greek yogurt?

While you can substitute regular yogurt, Greek yogurt is recommended for its thicker consistency which helps maintain the cake's structure. If using regular yogurt, you may need to reduce other liquids slightly and bake for a few minutes longer.

→ Why do I need to separate the eggs?

Separating eggs allows you to beat the whites to stiff peaks, which are then gently folded into the batter. This creates the signature light and airy texture that gives the cake its 'cloud' appearance and delicate crumb.

→ How do I know when the cake is fully baked?

The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can make the cake dry.

→ Can I make this cake ahead of time?

Yes, this cake keeps well in an airtight container for up to 3 days. The flavors actually develop over time, making it perfect for preparing in advance.

→ What's the best way to serve this cake?

This cake is delicious on its own, but for extra elegance, dust with powdered sugar or serve with fresh berries or a dollop of whipped cream. The light texture pairs beautifully with these additions.